Tantanmen Ramen
A delicious and flavourful vegan Tantanmen Ramen recipe that features a homemade "pork" substitute and a rich, creamy coconut milk broth with a hint of spice. Top it off with sautéed pak choi, shiitake mushrooms, and fresh chili for a satisfying and comforting bowl of noodles.
Serves: 2
40 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search 600+ Recipes
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
Ingredients:
- For the vegan pork:
- 1 Tsp sesame oil
- Half a block of firm tofu
- 1 Cup broken up oyster mushrooms
- 1 Clove garlic
- 1 Tsp Ginger minced
- 1 Tbsp Soy Sauce
- 1 Tbsp kecap manis(sweet soy sauce)
- 1 Tbsp Sriarcha
- 1 Tsp all purpose seasoning
- For the soup broth:
- 1 Tsp sesame oil
- 1 Can Coconut Milk
- 2 Cups Vegetable stock
- 2 Cloves ginger
- 1 Tsp Ginger minced
- 2 spring onions
- 0.5 Tsp ground sichuan peppercorns
- 1 Tbsp Soy sauce
- 1 Tsp tamarind/tahini
- 1 1/2 Tbsp peanut butter
- 1 Tbsp sriarcha
- 1 Tbsp kecap manis(sweet soy sauce)
- Chilli oil
- For the noodles:
- 1 Packet of noodles
- Pak Choi
- Shiitake mushrooms
- Fresh Chilli
- Coriander
🔄Sam Jones's Suggested Substitutes
Firm Tofu Tempeh
Oyster Mushrooms Shiitake Mushrooms
Coconut Milk Cashew Cream
Beta